Print 
Portions:
6
Serving
Size:
3/4 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
Ingredients
- 1 cup frozen black eyed peas
- 2 cups cooked white rice
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 medium red bell pepper
- 1 small onion
- 2 stalks celery
- 2 small carrots
- 1/2 cup kale
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 cup low-sodium chicken broth
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon black pepper
Preparation
- Set the peas out to thaw. Mince the garlic; chop the onion and bell pepper; slice the celery and cube the carrots; remove kale from stalks and chop.
- In a large pan heat the olive oil. Add garlic, onion, bell pepper, celery, carrots, bay leaf and thyme. Sauté on medium low until fragrant, about 5 minutes.
- Add the kale, black-eyed peas, salt and black pepper. Stir lightly together.
- Add the chicken broth and simmer for about 15 minutes or until broth is gone.
- Heat rice; spoon hash over rice, garnish with thyme sprigs or fresh parsley and serve.
Helpful hints
- You can also simmer all of the ingredients together with the rice and serve mixed together if desired.
- This dish can be cooked with a slice of low-sodium ham for increased flavor. If you are using ham omit the salt.
- Add hot pepper sauce if desired. Choose a brand low in sodium.
- If available, replace frozen peas with fresh cooked low-sodium peas.
Submitted by: DaVita dietitian Nicole from Virginia.
Nutrients per serving
Calories 155
Protein 5 g
Carbohydrates 27 g
Fat 3 g
Cholesterol 0 mg
Sodium 242 mg
Potassium 318 mg
Phosphorus 83 mg
Calcium 35 mg
Fiber 3 g
Kidney and kidney diabetic food choices
-
1-1/2 starch
-
1 vegetable, medium potassium
Carbohydrate choices
2
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